Oct 122019
Mini Fathead Chorizo & Mushrooms Pizzas

Mini pizzas with leaves

mini fathead chorizo and mushroom pizzas

Saturday night, pizza night! This fathead pizza do is amazing, it tastes so yummy and cheesy that you want to eat just because it’s that good.

I tried a few combinations of this fathead pizza dough and to keep the calories per serving down I use semi-fat minced cottage cheese as it’s very low in calories. It’s a 250 g square block that I first found in a Polish shop. For this recipe, I only use half of it. These mini pizza make a great dinner, and you can also reheat them next day for a quick and tasty lunch.

Ingredients Pizza Dough

Serving size: 1 mini pizza

Total calories: 173 calories for both pizza dough and toppings.

Pizza dough ( 107 kcal per serving) + the toppings (66 kcal per serving )

Ingredients for Mini Fathead Chorizo & Mushrooms Pizzas

* square block of minced cottage cheese.


  1. Add the mozzarella and the cottage cheese together in a microwavable bowl and mix them together. (Instead of Microwave you can use a double boiler on the stove).
  2. Add the cheeses in the microwave for 2-3 minutes until the mozzarella melts. After 90 seconds, remove from microwave and stir the cheeses to combine.
  3. While the cheeses are melting, beat two eggs in a separate bowl.
  4. Remove the melted cheeses from the microwave and mix it with a spatula.
  5. Add in the Coconut flour and the beaten eggs.
  6. Add dried oregano or your favourite spices.
  7. With the a spatula, knead the dough until smooth and roll it into a ball.
  8. Line your working top with a large baking sheet.
  9. Place the dough ball in the middle, half it and keep just one half on the top.
  10. Cover the dough with another large baking sheet.
  11. With a rolling pin, roll out the pizza dough keeping it between the two baking sheets.
  12. With round form or a glass, make approx. 6 pizza shapes with a diameter of 9 cm.
  13. Line your pizza tray with parchment paper and place the mini pizza dough in the preheated oven.
  14. Bake them for 5 minutes until they rise and they get golden.
  15. Once golden, take them out from the oven to season them.

One 9 cm Mini pizza dough has only 1 gram of Net carbs.

Corrizo & Mushroom Pizza Toppings

  • 50 g Homemade tomato sauce (Chopped Canned Tomatoes blended in with pepper, basil, oregano and garlic powder)
  • 120 g White Mushrooms
  • 10 Black Olives
  • 70 g Chorizo Extra Picante
  • 120.00 g, Grated Mozzarella


  1. Mushrooms. Peel, wash and slice thinly 6 white mushrooms. Add them into a heated pan (without any oil or water!) and turn them slightly until they cook slightly and become a bit crispy. Set them aside.
  2. Homemade Tomato Sauce. Add half of a can of chopped tomatoes with 1/2 tsp of garlic powder, 1 tbsp olive oil, 1/2 tsp black pepper, oregano and basil (to taste) into your blender. Mix well for 2 minutes. Use this sauce instead of your marinara sauce. You can keep in a jar in the fridge for up to 3 weeks.
  3. Black Olives. Slice around 10 pitted black olives.
  4. Chorizo. With a knife, cut around 24 slices of chorizo.
    2 slices of chorizo should weight around 7 grams.
  5. Spread 1/2 tsp of the homemade tomato over the hot Mini pizzas.
  6. Sprinkle on each mini pizza 10 g of grated mozzarella.
  7. Add a few grilled slices of mushroom and the olives on each mini pizza.
  8. Add 1-2 slices of Chorizo.
  9. Bake the pizzas in the oven for 10-12 minutes until the edges are golden-brown and the mozzarella from the topping has melted.

Write a Comment

Your email address will not be published. Required fields are marked *

Foodies100 Index of UK Food Blogs
Close Bitnami banner